Raspberry Mousse with Chocolate Sauce

This is a no-cook dessert that I can whip up in a few minutes and refrigerate in advance of a dinner party. It always gets rave reviews. MORE+ LESS-

By TBSP Geoff

May 7, 2015

Mousse

envelope unflavored gelatin

cups fresh raspberries (or substitute frozen)

1/2

cup sugar

1 1/2

cups heavy cream

teaspoon vanilla extract

ounces semisweet chocolate, finely chopped (or substitute chips)

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1

In medium bowl, mix gelatin with 3 tablespoons of cold water. Let stand until gelatin is dissolved.
2

In medium saucepan, combine raspberries and sugar. Cook over medium-low heat. Stir reguarly until sugar dissolves and mixture is warm, about 5 minutes. Stir in gelatin. Pour into a bowl and set aside.
3

Combine cream and vanilla in large bowl. Whip with whisk or mixer until cream has soft peaks. Gently fold in raspberry mixture. Spoon mousse into 6 serving dishes. Lightly cover with plastic wrap and refrigerate at least 2 hours to set.
4

To make sauce, combine chocolate and 3 tablespoons water in microwave-safe bolw. Microwave on high until chocolate is melted, about 1 minute. Whisk until smooth. Drizzle over mousse before serving.